THANKSGIVING COUNTDOWN CONTINUES! ROASTED CAULIFLOWER AND VEGETABLES

Photo credit to Alexa Speyer

Photo credit to Alexa Speyer

There are certain foods you make for holidays year after year. It may be something you only make once or twice a year, so your family and guests look forward to it. For instance, the stuffing recipe that I shared with you in my last post — if that didn’t make its way to my Thanksgiving table there would be a lot of unhappy faces and censure over breaking tradition. But as eating habits have changed over time, so must the menu.

The chestnut stuffing recipe makes no claims to be low fat. In fact, it’s quite the opposite. So to balance it out, this year I’m taking out a very beloved cauliflower recipe I’d made for years with another healthier one.

The one I’d made before had butter, cream and Swiss cheese. If I was eating nothing else, I could eat a large plate of it. However, with all the other foods, particularly that stuffing, which I crave, I only could manage a taste.

This year, I will be roasting the cauliflower, and no one will miss the fatty cream and cheese because I am seasoning with flavorful herbs and spices. I know my daughters will be happy. They don’t enjoy the fatty foods and prefer the vegetables in their natural state, and not drowning in a creamy sauce.

Please, don’t limit yourself to cauliflower. There’s a world of delicious vegetables available. You can roast broccoli, peppers, carrots, or any other root vegetable. It’s so easy and there’s no fuss.

Roasted Vegetables

1 large head cauliflower

2 pounds multi-colored potatoes, or any variety

1 pound carrots

Or the vegetables of your choice

Seasoning

3 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon pepper

1 teaspoon garlic powder

½ tsp shallot salt

1 tablespoon dried parsley

2 tablespoons dried chives

Mix together in a small bowl the sea salt, pepper, garlic powder, shallot salt, parsley, and chives.

*I doubled the seasoning recipe since I was making cauliflower and potato and carrots.

Using two separate large bowls, fill one with the cauliflower and the other with the carrots and potatoes. Drizzle each with olive oil and toss thoroughly to coat. If the cauliflower is extra large, you may need to add another tablespoon of olive oil to coat evenly. Do not saturate with oil. Sprinkle the seasoning into both bowls and toss to coat. Place on a shallow parchment lined baking dish or cookie sheet. Roast for 40 minutes at 400º

** For roasting beets – wash the beets, cutting the tips off each end. Drizzle a tiny amount of olive oil on the beets and sprinkle with salt and pepper. Wrap the beets in aluminum foil and place in a baking pan. Bake at 400º for 40 minutes for medium size or one hour for large beets. After, unwrap the foil and cool. The skins will peel off easily.

2 thoughts on “THANKSGIVING COUNTDOWN CONTINUES! ROASTED CAULIFLOWER AND VEGETABLES

  1. I am really enjoying this countdown. While I’ll be in Reno with my parents for Thanksgiving this year and won’t be doing any cooking at all, I’m planning to use this wonderful Roasted Vegetables dish as a regular side item to accompany some of my normal meals. I often run out of ideas for side items and this is perfect. Thank you providing such excellent recipes.

    Like

    • I hope you have a wonderful time with your family in Reno. Thank you so much for your comments. Nothing makes me happier than hearing that I gave some good food options to readers. This is why I started this blog. Friends asked me for recipes, or I’d hear in conversations that cooking was difficult. I wanted to share my recipes and show how simple it would be to get a delicious meal on the table without reaching for the horrible boxed and processed foods. I will be making these veggies all winter long. I even make a version of this on the grill in the summer. Thanks for reading!

      Happy Thanksgiving!
      Effie

      Like

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